Korean-inspired Kung Pao Fish (궁보 어)
This recipe for 궁보 어 (Korean-inspired Kung Pao Fish) puts a delicious twist on the classic Chinese dish by incorporating Korean flavors. The result is a spicy, savory, and slightly sweet fish dish that is sure to impress your taste buds.
Ingredients
- 4 fillets of white fish (such as cod or tilapia)
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 cup roasted peanuts
- 4 green onions, thinly sliced
- 2 red chilies, thinly sliced
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, gochujang, honey, sesame oil, garlic, and ginger to make the sauce.
- Heat a large skillet over medium-high heat. Add the fish fillets and pour the sauce over them. Cook for 5-7 minutes, or until the fish is cooked through.
- Once the fish is cooked, add the peanuts, green onions, and red chilies to the skillet. Cook for an additional 2-3 minutes, stirring gently to combine.
- Serve the Kung Pao fish over cooked rice and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large skillet Whisk Cutting board Knife
Tools
Stove
Serving suggestions
Serving suggestion: Serve 궁보 어 with a side of kimchi and steamed vegetables for a complete Korean meal.
Tips & tricks
Tip: Adjust the amount of gochujang and red chilies to control the spiciness of the dish according to your preference.
Cost
$15